Please don’t salt your Eggplant!!

For years I had been Char-grilling eggplant (Aubergine) with great results before I found that it was the “norm” to salt the eggplant before cooking it. And whilst I have tasted the pre-salted version I have still never salted my eggplant. And quite frankly, I cannot tell the difference…

There are so many great uses for salt that I do not see the point in adding additional salt intake.

Char Grilled Eggplant (Aubergine)

Print Recipe

My Eggplant has two very basic ingredient, but of course you can add your favourite herbs, spices or chilli.

Servings

Prep Time

6

2minutes

Passive Time

afair bit

Servings

Prep Time

6

2minutes

Passive Time

afair bit

Char Grilled Eggplant (Aubergine)

Print Recipe

My Eggplant has two very basic ingredient, but of course you can add your favourite herbs, spices or chilli.

Heat up a heavy based pan or skillet - add a dash of oil
Chop your Eggplant to about 1cm rounds

Grill the Eggplant until it starts to blacken, it takes some time which is how I think I avoid the alleged bitterness.
Adding more oil will speed up the cooking process but remember any oil you add will be quickly absorbed by the eggplant.
Take eggplant out as cooked and layer in a bowl with the optional seasoning.

If you want to preserve the eggplant for longer ensure it is completely cool and cover in oil. This should keep in the fridge for a few weeks.

Recipe Notes

When using less or no oil it may seem to be going really slowly, don't worry, it's cooking through, watch it though, it will blacken suddenly at the end when the natural juices start running!

I was born in country NSW and am now firmly saturated in city life, still we cannot be without our garden, parks and home cooking. Cooking has always been my creative outlet and I'm pretty relaxed about it, knowing it doesn't always turn out as planned and sometimes that's awesome!! I will tell people I follow the recipe the first time but in truth, I'm tweaking almost immediately. I've always thought myself quite healthy, but when we created our very own small person I realised there's hidden surprises in most processed foods and with a bit more effort we can give her the best start in life.

Vicki Saunders

I was born in country NSW and am now firmly saturated in city life, still we cannot be without our garden, parks and home cooking. Cooking has always been my creative outlet and I'm pretty relaxed about it, knowing it doesn't always turn out as planned and sometimes that's awesome!! I will tell people I follow the recipe the first time but in truth, I'm tweaking almost immediately. I've always thought myself quite healthy, but when we created our very own small person I realised there's hidden surprises in most processed foods and with a bit more effort we can give her the best start in life.

Please don’t salt your Eggplant!

For years I had been Char-grilling eggplant (Aubergine) with great results before I found that it was the “norm” to salt the eggplant before cooking it. And whilst I have tasted the pre-salted version I have still never salted my eggplant. And quite frankly, I cannot tell the difference…

There are so many great uses for salt that I do not see the point in increasing your salt intake on something that already tastes amazing?!

Char Grilled Eggplant (Aubergine)

Print Recipe

My Eggplant has two very basic ingredient, but of course you can add your favourite herbs, spices or chilli.

Servings

Prep Time

6

2minutes

Passive Time

afair bit

Servings

Prep Time

6

2minutes

Passive Time

afair bit

Char Grilled Eggplant (Aubergine)

Print Recipe

My Eggplant has two very basic ingredient, but of course you can add your favourite herbs, spices or chilli.

Heat up a heavy based pan or skillet - add a dash of oil
Chop your Eggplant to about 1cm rounds

Grill the Eggplant until it starts to blacken, it takes some time which is how I think I avoid the alleged bitterness.
Adding more oil will speed up the cooking process but remember any oil you add will be quickly absorbed by the eggplant.
Take eggplant out as cooked and layer in a bowl with the optional seasoning.

If you want to preserve the eggplant for longer ensure it is completely cool and cover in oil. This should keep in the fridge for a few weeks.

Recipe Notes

When using less or no oil it may seem to be going really slowly, don't worry, it's cooking through, watch it though, it will blacken suddenly at the end when the natural juices start running!

I quite often whip – if whip means you can also write a blog or crochet a hat while cooking… – this up when friends come over for a BBQ, it’s great with a cheese plate or to sate vegetarian whilst everyone else is enjoying meat. The eggplant can of course be done right on the BBQ just make sure it’s cut a bit thicker so it doesn’t break up on the hot plates.

I was born in country NSW and am now firmly saturated in city life, still we cannot be without our garden, parks and home cooking. Cooking has always been my creative outlet and I'm pretty relaxed about it, knowing it doesn't always turn out as planned and sometimes that's awesome!! I will tell people I follow the recipe the first time but in truth, I'm tweaking almost immediately. I've always thought myself quite healthy, but when we created our very own small person I realised there's hidden surprises in most processed foods and with a bit more effort we can give her the best start in life.

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Vicki Saunders

I was born in country NSW and am now firmly saturated in city life, still we cannot be without our garden, parks and home cooking. Cooking has always been my creative outlet and I'm pretty relaxed about it, knowing it doesn't always turn out as planned and sometimes that's awesome!! I will tell people I follow the recipe the first time but in truth, I'm tweaking almost immediately. I've always thought myself quite healthy, but when we created our very own small person I realised there's hidden surprises in most processed foods and with a bit more effort we can give her the best start in life.

I’d always wondered about the salting idea.
My mother-in-law had always insisted upon it. The idea was to ‘make it less bitter.’ I’d never found it bitter in the first place. Then again, I love 90% dark chocolate…. 🙂

My best guess Tim is that the salt starts to cook or cure the eggplant. Undercooked eggplant would appear bitter. By using less oil it “chars” slower and you can leave it cooking for longer.
Mmm dark chocolate…

I’ve never had eggplant, but I’d love to try it! Maybe I’ll start with this recipe. :0) Thanks for sharing with us the Merry Monday Link Party! Hope to see you again on Sunday night for another rockin’ party!

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